About this Dish
A mountain of fries piled with beef, sausage, peppers, onion, and hard-boiled egg.
History & Origin
Created in Cochabamba as a shareable dish for big groups, pique macho ("spicy macho") is designed to feed a crowd straight from one enormous platter.
IngredientsServes 4
🥩Beef sirloin or rump steak, 400g cut into bite-sized cubes
🌭Hot dog sausages or frankfurters, 4 sliced into rounds
🥔Potatoes, 600g peeled and cut into thick fries
🫑Green and red bell peppers, 1 of each sliced into strips
🧅White onion, 1 large sliced into half-rings
🥚Eggs, 3 hard-boiled and sliced into rounds
🌶️Fresh or pickled jalapeño or locoto peppers, 2 sliced
🧄Garlic cloves, 3 minced
🫙Yellow mustard, 2 tablespoons
🍺Beer (lager), 60ml
Method
1
Heat plenty of oil in a deep pan or pot to 180°C and fry the potato chips in batches until golden and crispy. Season generously with salt, drain on paper towels, and keep warm in a low oven.2
Season the beef cubes well with salt, pepper, and a pinch of cumin. Heat a large heavy skillet or wok over very high heat with a little oil and sear the beef in batches until browned on all sides but still slightly pink inside, then set aside.3
In the same hot pan, fry the sliced sausages until lightly browned, then add the onions, bell peppers, and jalapeños. Stir-fry everything together on high heat for 3-4 minutes until the vegetables soften but still have a little bite.4
Return the beef to the pan along with the minced garlic. Pour in the beer and mustard, toss everything together over high heat for 2 minutes until the liquid reduces into a glossy sauce coating all the ingredients.5
Pile the hot crispy fries onto a large serving plate or board — the bigger the mountain the better. Spoon the beef, sausage, and pepper mixture generously over the top of the fries.6
Arrange the hard-boiled egg slices and extra jalapeño rounds over the top for garnish. Serve immediately in the middle of the table with extra mustard on the side, meant for sharing straight from the plate.User Reviews
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